This delicious blueberry cake recipe is one of our favorite blueberry recipes. It is buttery, moist, and sweet with an intense flavor of blueberries. There are also subtle hints of nutmeg and cinnamon. During the summer, when fresh and delicious blueberries are in season, we make this cake and these blueberry muffinsquite frequently.
Although you can buy frozen blueberries throughout the year, it is always best to buy them fresh while they are in season. For the freshest blueberries try and find a local blueberry farm where you can pay to pick your own blueberries right from the bush.
Once you learn this recipe you can easily substitute blackberries, raspberries, cherries, etc. The only thing you may need to do is adjust the sugar amount depending on how sweet the fruit is.
- 1 cup + 1 tablespoon all-purpose flour - (you will also need extra for dusting the pan)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick butter - unsalted, softened
- 1 cup sugar
- 1/4 teaspoon vanilla extract
- 2 large eggs
- 2 cups blueberries - fresh organic
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg - freshly grated
- powdered sugar - for dusting
Preheat your oven to 350º Fahrenheit.
Butter a 9" springform pan and then shake in a few tablespoons of flour. Rotate the pan all around until the flour has coated the bottom and sides of the pan. You can add more flour if you need to. Once the pan is coated with flour, tap the pan over a trash can to remove any excess.
In a bowl, add the baking powder, salt, and one cup of flour. Whisk to combine.
Add the butter to your stand mixer's bowl. Install the paddle attachment and beat the butter for a couple minutes on medium high speed.
Add the sugar and vanilla into the bowl. Continue beating for an additional two minutes.
Here is a photo of the sugar and butter creamed together with the vanilla.
Add the eggs, one at a time, beating the mixture after each one has been added.
Here is a photo showing the eggs mixed in.
With your stand mixer on low, slowly add in the flour mixture until it is all incorporated and the cake batter is smooth.
Scoop the cake batter into the springform pan. Using a spatula, smooth out the cake batter so that the batter goes to the edges and is even across the entire pan.
Toss out any blueberries that are mushed, or look bad. Remove any stems from the remaining blueberries. Then place those blueberries in a strainer and rinse them under cold water. Once they have been rinsed, pat them dry with paper towels.
Add the blueberries to a medium-sized bowl and then add in the lemon juice. Gently mix together so as to not crush any of the blueberries. Gently mix in a tablespoon of flour to coat the blueberries. The flour should help keep the blueberries from sinking down into the cake. Lastly, gently stir in the freshly grated nutmeg and cinnamon.
Spoon the blueberries over the cake batter evenly.
Bake for 50 minutes - 1 hour at 350ºF or until a toothpick inserted into the center of the blueberry cake comes out clean. Allow the blueberry cake to cool for 10 minutes before removing the cake from the springform pan. Dust the blueberry cake with powdered sugar.
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